2 dungeness crabs, totalling about 3.5 pounds when weighed in shells. Meat
removed / cleaned. Keep leg meat whole if possible
1 bunch green onions, chopped - about 10 small
1 red bell pepper, finely diced
1/4 cube butter (about 3 tablespoons)
2 tablespoons olive oil
1/4 cup cognac
1 teaspoon grated lemon peel
Fetuccine
Shell the crab, keeping the leg chunks whole if possible. Refrigerate.

Bring pasta water to a boil. While pasta is boiling:

Melt butter in a snug skillet over medium heat. Add the olive oil and gently
sautee the red bell pepper and green onion until starting to soften.

Add the crab and mix gently with the onion, bell pepper, lemon peel, and
fats. Add a little lemon juice to taste.

Add the cognac and bring to a very gentle simmer just til the crab is
heated. Pack the crab down to encourage it to soak up the flavors.

serve over warm fetuccine.